Chicken Chihuahua Cheese Recipes

PASTA CHIHUAHUA

Steps:

• For the house seasoning: Mix the salt, granulated garlic, smoked paprika and black pepper in a bowl and use to season everything.
• For the Chihuahua pasta sauce: Heat a medium saucepan over medium-high heat and start browning the chorizo, about 4 minutes. Add the onions and minced garlic, season with salt and pepper and cook for 3 minutes. Add the canned tomatoes with green chile, stir and cook an additional 3 minutes. Stir in the fresh tomatoes, oregano, cumin and hot links. Add the chicken stock, bring to a boil and then simmer uncovered for 45 minutes.
• Cook the linguine until al dente. Set aside.
• Sprinkle the steak with the house seasoning and grill on high heat, 2 to 3 minutes per side for medium-rare. Let rest 5 minutes before dicing the steak into bite-size chunks.
• Heat up 3 ounces of water in a saute pan and toss in the pasta to reheat. Toss in the steak and cook more if desired. Introduce the pasta sauce to the pan and heat it up to at least 140 degrees F. Nest the contents into a bowl, top with cotija cheese and garnish with fresh cilantro.

CHICKEN ENCHILADAS

Steps:

• 1. In a small frying pan over the medium heat roast the jalapenos untill black splotches appear and set aside.
• 2. In a large sauce pan saute the onion in olive oil. Add garlic and saute. salt and pepper to taste. Add tomatoes and jalapenos and let cook on medium high heat untill tomatoes start to break apart.
• 3. Put tomato mixture in a food processor and puree. Put the puree back in the sauce pan.
• 4. Add chicken stock to tomatoes and let reduce to a thick sauce and then add cream.
• 5. Put your shredded chicken in a mixing bowl and mix about half the sauce in with the chicken. Divide the chicken between the number of tortillas your using. Brush both sides of the tortillas with olive oil. Place the tortillas in a large casserole dish and put the chicken in the middle of the tortillas folding the edges of the torillas over the chicken. Pour the rest of the sauce over the enchiladas and top with cheese.
• 5. Bake with foil at 400 F for 20 minutes and then remove foil and bake for another 5-10 minutes untill cheese begins to brown.

CHICKEN WITH POBLANO CREAM SAUCE

Steps:

• Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
• Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
• Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.

CHIHUAHUA CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Remove any excess skin or fat from thighs and place them in a glass baking dish.
• Cover thighs with foil and bake for 45 minutes or until chicken is no longer pink.
• Meanwhile, in a bowl, mix salsa verde with sour cream.
• After the 45 minutes, take the chicken out of the oven and pour the salsa mix over them.
• Put chicken back in the oven without the foil and bake for 20 more minutes.
• Remove from oven and sprinkle with cheese.

EASY CHEESY CHICKEN DIP

Steps:

• In a bowl, mix together hot sauce, ranch dressing, and fully softened cream cheese until mixture is fully smooth without lumps. Add cheddar cheese and stir to combine. Add chicken and stir to shred chicken and combine. Add chives if desired. Transfer to serving dish and serve chilled or room temp, with crackers, chips, baguette slices, or veggies.

CHICKEN CHIHUAHUA CHEESE

Steps:

• 1. Cook Chicken - cut chicken in 1" pieces. Combine chicken and seasoning in your baking dish, making sure the chicken is well seasoned. - Microwave, covered, on high for about 4 minutes. Stir, separating chicken. Microwave, covered, on high for about 4 additional minutes or until chicken is no longer pink. - Drain. 2. Layer Casserole - Combine salsa and broth till well combined. Sit aside. - Arrange a layer of chips on the bottom of the baking dish, breaking chips; top with half of chicken, then half of onion and garlic, then half of salsa mixture, then half of cheese. Repeat layer ending with the cheese. 3. Microwave and Serve. - Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the juices are absorbed. Let stand, covered, for 5 minutes. Then serve.